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Roasted Sweet Potato Salad

Savory Roasted Sweet Potato Salad for Ultimate Summer Flavor

This Roasted Sweet Potato Salad combines earthy sweet potatoes and zesty chili lime dressing, making it an irresistible summer dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Sweet Potatoes Peel and dice into bite-sized pieces.
  • 2 tablespoons Extra Virgin Olive Oil For roasting sweet potatoes.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 4 slices Bacon Cook until crispy.
  • 1 cup Bell Peppers (Orange/Yellow) Diced.
  • 1 cup Fresh Pineapple Chopped.
  • 1/4 cup Chives Chopped.
  • 1/4 cup Flat-leaf Parsley Chopped.
For the Chili Lime Dressing
  • 1 medium Shallot Chopped.
  • 1 tablespoon Ginger Fresh, grated.
  • 1 small Jalapeño Pepper Seeded and chopped.
  • 1 teaspoon Chipotle Chile Powder
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Kosher Salt
  • 1 tablespoon Lime Zest
  • 2 tablespoons Lime Juice
  • 1 tablespoon Honey Or maple syrup for vegan.
  • 2 tablespoons White Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil For emulsifying the dressing.

Equipment

  • Oven
  • Sheet trays
  • large bowl
  • Skillet
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line two sheet trays with non-stick foil.
  2. Peel and dice sweet potatoes into uniform pieces, then toss with olive oil, salt, and pepper. Spread on sheet trays.
  3. Roast the sweet potatoes for about 30 minutes, turning halfway through, until tender and golden brown.
  4. Cook bacon in a skillet over medium heat until crispy, about 6 to 8 minutes. Drain on paper towel, reserving grease.
  5. In the same skillet, sauté diced bell peppers in reserved bacon grease over medium heat for about 5 minutes.
  6. In a large bowl, combine the cooled sweet potatoes, sautéed peppers, pineapple, chives, and parsley.
  7. Prepare the dressing by blending shallot, ginger, jalapeño, chipotle powder, chili powder, and salt in a food processor.
  8. Slowly drizzle in olive oil while blending until smooth.
  9. Pour the dressing over the salad mixture, gently toss to coat, and crumble in crispy bacon.
  10. Taste and adjust seasoning with salt and pepper. Serve immediately or let sit for 10-15 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 18000IUVitamin C: 60mgCalcium: 30mgIron: 1.5mg

Notes

This salad can be enjoyed warm or at room temperature, perfect for any gathering, and leftovers can be stored in the refrigerator for up to three days.

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